Gumbo Cooking Know How And Cooking Secrets Revealed Here!

After reading this page start by clicking a link to the
Roux pages
to learn about this first step to gumbo cooking.

Next visit the pages for stock recipes to get a feel for how to complete this easy step.

Then I recommend you read the
Top Ten Gumbo Cooking Secrets
page for tips and techniques that will help you get excellent results the first time.

Now you are ready to make your first gumbo.

The left hand navigation bar on every page lists gumbo recipes by
category. For example if it's seafood gumbo you want to make, click on
the Seafood Gumbo tab to find a list of recipes.

Let's start here.........

Knowing the right ingredients to use in a gumbo is important, but having the right Gumbo Cooking Know How is essential.

Now
anyone can follow a recipe. But most recipes leave a lot to the
imagination and results are usually less than you expected. These pages
will demonstrate many of the unknown techniques used for infusing
intense flavors into this cajun brew and we will endeavor to take away
the mystery.

Let's take a roux
for example. Most gumbos are thickened with roux. This adds body, flavor
and depth. I think it adds a wonderful color too. But most cooks have
no idea how to successfully prepare this and have a fear of failing.
Most written directions fall short and leave the reader guessing. We fix
all of that here with easy to follow instructions and photo's that
demonstrate exactly how to complete this important step easily.

Most recipes call for water or cans of chicken stock......

Using these will render a good dish, but using a
home made chicken stockorhome made seafood stock
will make your gumbo much better. A homemade stock will deliver a gumbo
with deep flavor that simply cannot be achieved by using water or canned
stock.

You will find stock recipes to help you create wonderful gumbos
with ease, along with a few secrets that can make your gumbo
exceptional.

Every gumbo requires a vegetable mixture known as the
Trinity.
This is made up of onions, bell pepper and celery and are key
ingredients in all recipes. The aroma of this mixture sauteing in a hot
roux will make your mouth water. It is easy to prepare but even this can
be done incorrectly by the inexperienced. We will show you how it's
done. No guess work.

No respectable pot of our favorite dish can be made without a
little smoked meat. Whether it's chicken gumbo or seafood gumbo, a lean
smoked meat like sausage, chicken or ham will always be a wonderful
addition.
A correct cajun or creole gumbo will have andouille
or tasso or both. The only exception to this is when you make a
vegetable version and even then a little andouille will make a huge
difference in flavors.

Then we have other know how secrets like long and slow cooking techniques, using
file' powder
as a thickener, and the make ahead of time approach to maximize the
flavors. We will also cover the importance of rice and how to make it
perfect every time.

So book mark this site and study these pages for secrets and
techniques that will take your gumbo cooking to new highs. And I
guarantee you will love the results when you take your first taste of
these wonderful examples of Louisiana Delight.